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1
Lightly shape ground beef into 1 1/2-inch balls.
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2
Lightly brown balls in margarine in large frying-pan, about 5 minutes.
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3
Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally.
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4
Drain tomatoes, reserving liquid.
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5
Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls.
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6
Cover tightly and cook slowly 5 minutes.
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7
Combine reserved tomato liquid with flour, stirring until smooth.
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8
Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick.
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9
Meanwhile prepare Italian Bread Basket and place on platter.
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10
Spoon meatball mixture into and around bread.
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11
Garnish with green pepper rings and cherry tomatoes, if desired.
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12
Italian Bread Basket:
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13
1 Loaf (16 ozs) Italian Bread, Unsliced
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14
1/4 Cup Margarine, Melted
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15
1/4 Cup Parmesan Cheese, Grated
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16
Cut a 3/4 slice from top of bread.
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17
With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf.
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18
Place loaf on foil in shallow baking pan.
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19
Brush top, sides and inside of bread with melted margarine.
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20
Sprinkle loaf with Parmesan cheese, coating sides evenly.
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21
Bake in hot oven (400 Degrees F.) for 10 minutes.
